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Solution For Us Celiacs? Let's Change Wheat/rye/barley!


utdan

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utdan Apprentice

Recently, I did some in depth research into the specific part of gluten that causes the Celiac Immune Response. One of the articles I found interesting (among many similar ones):

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Scientific research from Dr. Robert P. Anderson, one of the world's leading Celiac researchers based in Australia, says that one string of 17 amino acids derived from gluten in digestion causes the Celiac Disease reaction. Further, he suggested that a future treatment for Celiacs would be to genetically modify wheat to not have that certain part. That means safe wheat to eat. Which one of us wouldn't want compatible gluten in our breads, sandwhiches, cereals, pizzas, etc? I mean this is major earth-shaking groundbreaking news. It should be shouted off the house tops. Safe bread for everyone. Of course it would have to be extensively tested to be safe.

UtDan

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tarnalberry Community Regular

They've known it was only a short section of the gluten protein for a while (though the study I read two years ago only had it identified down to a 33-mer), but going to GMO wheat has its own repercussions.

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    • B1rdL0ver
    • shadycharacter
      Fermentation breaks down some of the gluten in wheat. Nowhere enough for a wheat dough to become gluten free, but the gluten may be significantly reduced. I think some pizzerias make the dough the day before and leave it overnight. The longer the microbes are acting on the flour, the better.
    • trents
      And the fact is, no two celiacs will necessarily respond the same to gluten exposure. Some are "silent" celiacs and don't experience obvious symptoms. But that doesn't mean no harm is being done to their gut. It just means it is subclinical. 
    • AlyO
      Thank you, Trents.  I appreciate your helpful and friendly reply. It seems more likely to be a bug.  It has been a pretty severe bought. I feel that I don’t have enough experience to know what signs my little one shows after exposure to gluten. 
    • trents
      Hannah24, be aware that if you are on a gluten free diet, you will invalidate any further testing for celiac disease (except genetics) and would need to go back to eating significant amounts of gluten for weeks or months to qualify for valid testing.
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